Light Gratin Dauphinois
From chihuahua 17 years ago
- 40 minutes to make
- Serves 7
A sophisticated yet easy and lighter version of scalloped potatoes. Can be served with roasted, grilled, baked or broiled meat, fish and chicken. From, Cooking Light.
Ingredients
- 1 garlic clove, halved shopping list
- cooking spray shopping list
- 6 peeled red potatoes, cut into 1/8-inch slices (about 2 pounds) shopping list
- 2 Tbl. butter, melted shopping list
- 1/2 tsp. salt shopping list
- 1/8 tsp. black pepper shopping list
- 1/2 C (2 ounces) shredded gruyere cheese shopping list
- 1 C fat-free milk shopping list
How to make it
- Preheat oven to 425 degrees.
- Rub an 11 X 7-inch baking dish with cut sides of garlic halves; discard garlic.
- Coat dish with cooking spray.
- Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese.
- Repeat layers.
- Bring milk to a boil over low heat in a small saucepan; pour over potato mixture.
- Bake 40 minutes or until tender.
People Who Like This Dish 5
- jeef_boner Havelock North, NZ
- cheryilyn Salem, OR
- sherrydear Glen Ellyn, IL
- clbacon Birmingham, AL
- geckofiend Columbus, OH
- chihuahua Sonoma County, USA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments